Vegan pho and Thai fishless cakes: Richard Makin’s southeast Asian-style tofu recipes
Fragrant, punchy vegan dishes that can be kept in the kept in the fridge or freezer for an easy midweek dinnerWhether you love it or loathe it, tofu is one of the most versatile ingredients in any kitchen. For me, it’s the saviour of stressful dinner times, because it cooks in minutes, absorbs flavour like no other and packs a real nutritional punch. Here, it plays two very different roles: crisped until golden in a fragrant, spice-infused Vietnamese-style pho, and…
Source: www.theguardian.com